3 serrano chile peppers, seeded and chopped

1 clove garlic, peeled

3 cups water

6 slices bacon

2 pounds flank steak, cut into 1/2-inch squares

4 teaspoons chicken bouillon granules

2 (15.5 ounce) cans pinto beans

1/2 onion, chopped

6 tablespoons chopped fresh cilantro

ground black pepper, to taste

1 lime, cut into 6 wedges
Add to the pot with the beef and add the other 3 cups of stock, and the salt and pepper. Bring to a boil and then reduce to a low simmer for 20 minutes. Heat the beans in a saucepan and when warm, divide among individual serving bowls. Ladle the meat with its broth into the bowls and sprinkle with bacon and cilantro